Ingredient Innovation: Pathways to Resilient Food Systems

In the past months, The Protein Project contributed to a new World Economic Forum briefing on how ingredient innovation can make our food system more resilient.

Starting our initiatives, we’ve seen how resilience in the agri-food system can be driven by diversification: more pulses in rotations, biotech-enabled ingredients (such as fermentation) that add functionality, and circular side-streams upcycled into feed and food. The briefing captures that systems view beautifully.